Caramel Parfait Glace w/ Salted Peanut Caramel & Milk Chocolate Mousse, Masterchef recipe
Yay Masterchef is back! With the return of Masterchef, means the return of baking crazy desserts, desserts which takes way too long to bake and complete, but tastes so damn good that it made all the blood sweat and tears worthwhile. Last week’s Celebrity chef challenge saw 20 year old Callum, pitted against one of Australia’s most popular pastry chef, Phillipa Silby Head Pasty chef of Circa the Prince in Melbourne.
Throughout the challenge, I watched in awe as Callum battled his way through the 6 different elements, all within 1 hour and 45 minutes. Profusely sweating whilst trying to beat the clock, I think he did a great job, and deserves to be commended for his efforts.
Since I love a great challenge, I thought it would be fun to also try out this recipe. Being super obsessed with Snickers Bar also convinced me to give it go. I followed the instructions exactly as on the Masterchef website , but how did it turn out compared to what they produced on Masterchef ? Let me know what you think in the comments!
Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse
recipe adapted from Masterchef 2010, chef Philippa Sibley.
Ingredients
For the caramel mousse
500ml thickened cream
1 vanilla bean, split, seeds scraped
135g liquid glucose
190g caster sugar
50g unsalted butter, cold
6 leaves gold leaf gelatine, soaked in cold water, drained
160g egg yolksFor the chantilly cream
250ml thickened cream
250g good quality milk chocolate
For the peanut caramel
200ml thickened cream
80g liquid glucose
150g caster sugar
50g butter
100g salted peanuts, coarsely chopped
¼ tsp sea salt
For the peanut dacquoise
140g salted peanuts
250g pure icing sugar, sifted
80g almond meal
160g egg whites
100g caster sugar
For the chocolate plaques
200g good quality milk chocolate
Step 1. Preheat oven to 180°C fan forced.
Step 2. For the caramel mousse, whip 200ml of the thickened cream to soft peaks, cover and refrigerate until needed. Combine vanilla, remaining cream and 115g of the glucose in a saucepan and bring to the boil. Set aside. Meanwhile, weigh out 140g of the caster sugar. Heat a heavy-based saucepan over medium heat and add 1 teaspoon of caster sugar. Once it has dissolved, gradually add the remaining, stirring constantly, until it has dissolved and turned lightly golden. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter followed by the gelatine leaves. Strain into a bowl, set over another bowl half filled with ice and water and leave to cool, whisking occasionally.
Step 3. Combine the remaining 50g of caster sugar, 30ml water and remaining 20g of liquid glucose in a small saucepan over medium heat and bring to the boil. Meanwhile, using an electric mixer, beat the yolks on a moderate speed. Using a sugar thermometer bring the sugar syrup to 118°C. Remove from the heat and let the bubbles die down slightly. Pour the syrup down the side of the bowl onto the still whisking yolks. Turn up the speed and whisk until pale, doubled in size and cool.
Step 4. To finish the mousse, fold the two cooled mixtures together, fold through the whipped cream then pour into a 20cm x 25cm x 3cm Swiss roll tin lined with baking paper and place in the freezer until very firm.
Step 5. For milk chocolate Chantilly cream, melt the chocolate and keep warm to the touch. Whip the cream to soft peaks. Quickly whisk half of warm chocolate into the cream, to lighten the mixture. Immediately whisk through remaining chocolate and refrigerate.
Step 6. For the peanut caramel, combine cream and glucose in a saucepan and bring to the boil. Set aside and keep warm. Heat a heavy-based saucepan over medium heat until 1 teaspoon of caster sugar dissolves when added. Gradually add the rest of the sugar and stir constantly until it has dissolved and has turned light golden brown. Slowly pour the hot cream into the caramel, whisking until combined; whisk in the butter. Set over another bowl half filled with ice and water and leave to cool until slightly thickened. Fold through the peanuts and the salt and refrigerate until needed.
Step 7. For the peanut dacquoise, process peanuts until finely ground. Combine icing sugar, nuts, and almond meal in a large bowl. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle sugar onto the whites and continue whisking until firm and glossy. Gently fold the mixture through meringue until combined, but not over-mixed. Spread onto a lined baking tray at a thickness of about 1cm. Bake for 8-10 minutes or until the dacquoise is crisp on top but slightly soft in the centre. Remove from the oven and slide onto a cool surface. Place a piece of baking paper on top of the surface of the dacquoise and carefully flip it over onto a small flat baking tray. Remove the paper. Allow to cool for 2-3 minutes. Remove the mousse from the freezer and invert onto the slightly warm dacquoise. Press down lightly to ensure the two surfaces are lightly stuck together. Remove the tin from the mousse. Slide onto a tray and return to the freezer.
Step 8. For the chocolate plaques, gently melt the chocolate, no hotter than 45°C, in a metal bowl over hot but not boiling water. Pour 2/3 of the melted chocolate onto a cool, clean work surface and spread it around until it begins to thicken and feels cool to the touch. Return the cooler chocolate to the warm chocolate that remains in the bowl. Stir until completely combined. The chocolate needs to be about 26°C. The chocolate will feel cool on the side of your little finger. Spread the tempered chocolate with a palette knife over 3 x 4cm x 30cm strips of acetate plastic (stuck to the marble with sticky tape). When the chocolate is set to the touch but still slightly malleable, peel the strips off the bench and turn upside down so the chocolate surface is down. To portion the plaques, measure 10cm lengths, mark through the chocolate with a knife heated under warm water then cut the acetate with scissors. You will get 2 plaques per strip of plastic. Store plaques in the fridge until ready to use.
Step 9. Remove the tray from the freezer and peel off the paper and discard. Using a long knife heated under very hot water, cut the mousse into 10cm logs, taking care to keep the edges clean and straight.
Step 10. To serve, smear a small amount of the peanut caramel in the middle of the plate. This will stop the dessert from sliding around. Then place the bar on the plate dacquoise side down. Now peel the plastic off a plaque and carefully place, shiny side up, on top. Using a teaspoon dipped in hot water to form small quenelles and evenly place three on the plaque. Fill the two spaces with peanut caramel then place another plaque on top. Be careful not to get fingerprints on the chocolate. Serve immediately on a cool plate.
OMG that is one heck of a dessert. Out of all the desserts that I’ve baked, this is by far my favourite. Each components just work so well together. Starting from the deliciously chewy slightly salty dacquoise to the rich and creamy yet fragrant caramel mousse, topped with the refreshing chantilly cream contrasting salted caramel, all held together by a couple of melting dark chocolate plaques. YUM! As usual, the boyfriend and family were taste testers. All in all, it was unanimous, this dessert is worth the 2 hours of cleaning up.
Finally, here’s a monthly update of Max. He’s grown considerably in the last month, he’s always learning new tricks, but remains cheeky.
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By linda
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This article was written on 10 May 2010, and is filed under Dessert, Dessert Recipes, Masterchef, Recipes.
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I’ve been waiting to see if anybody would make this and I’m glad you did! Salted peanut caramel… ZOMG.
And big love to Max! He’s so boo-ti-ful…can’t wait to meet him!
.-= Karen | Citrus and Candy´s last blog ..Spanish Donuts with Spiced Chocolate (Chocolate con Rosquillas) =-.
ohmygawd linda that looks freaking amazing! and heh nice apron
.-= chocolatesuze´s last blog ..adriano zumbo’s 2010 winter collection macarons =-.
OMG lindaaaaaaa!!! you freakin freak show, you are amazing! I knew you’d do an awesome job of it. Hi Max
.-= Steph´s last blog ..Apple and Rhubarb Crumble Pie =-.
We wouldn’t expect anything less than a fabulous effort from you, Linda! The salted caramel and chocolate plaques look amazing
.-= OohLookBel´s last blog ..Red Onion Jam with sausages and pseudo-mash =-.
HAHAHAHAHA!! You wore THE masterchef apron! Your parfait looks amazing!!!
.-= Ellie (Almost Bourdain)´s last blog ..Potato Croquettes (Crocchette di Patate) – Light of Lucia =-.
Love your Masterchef apron
What a beautiful looking treat, Linda! I remember eating Philippa Silby’s gorgeous Snickers inspired dessert at Circa a few years ago. She’s now the Pastry Chef at Bistro Guillaume.
.-= Y´s last blog ..Daring Bakers Challenge : Puddings =-.
WOW! Amazing work Linda! Love the Masterchef apron you have on there
You know what I think?? I think you should give me a piece!
I mean, that’s the only way I can truly make up my mind about how good it is 
.-= Phuoc’n Delicious´s last blog ..Taking some time out =-.
Wow, what an amazing effort! You are a seriously talented pastry chef! Certainly looks like the real deal to me anyhow. Is a career change in the works for you?
.-= Forager´s last blog ..A lobster feast at Golden Globe Seafood Restaurant, Burwood =-.
Thanks =D I'm just a novice cook, no where as talented or patient as the many pastry chefs.
OMFG Linda you never cease to amaze!! This looks like absolute heaven, I loooooovveee Snickers too hee hee! Glad to see that apron getting some milage
.-= FFichiban´s last blog ..Mothers Day 2010 – El toro loco – Manly, Sydney =-.
OMG what are you doing!!!! you should be on MasterChef!!! looks amazing! well done.
.-= Simon Food Favourites´s last blog ..Bacco Pasticceria: Coffee Eclair, Chifley Plaza, Sydney (10 May 2010) =-.
awesome work! thanks for sharing and letting us know that some mortals will be able to accomplish the task…
Linda!! What a gorgeous dessert. I haven’t watched Masterchef (only 1 episode) but I am sure yours is better! And Max is so cute and big now! Keep the chocolates out of his sight! They are dangerous for them.
.-= Trissa´s last blog ..Blueberry and Orange Cheese Blintz & A Tribute to Mothers =-.
You did an awesome job! I thought Callum did amazing too, what a challenge! I contemplated making this dessert myself, but I don’t have the time to devote to it. Although I may give the black forest cake from last night’s pressure test a go soon.
.-= Jamieanne´s last blog ..Treacle Scones =-.
This dessert looks truly stunning. Well done!
.-= john@heneedsfood´s last blog ..Street Food, Yiwu =-.
[...] This post was mentioned on Twitter by Howard. Howard said: new blog post, @lindaatEST makes the Caramel Parfait Glace that Callum tackled on #masterchef. It tastes really good! – http://bit.ly/ax6PHT [...]
I want to eat that! Holy yum. But what is liquid glucose in The States?
.-= Foy Update – Cook. Garden. Write. Repeat.´s last blog ..My Gardens – National Public Garden Day =-.
Woah – this looks SOOOO good!!
.-= Kaitlin´s last blog ..Green =-.
What is thickened cream? Heavy whipping cream?
Hmm thickened cream is available in supermarkets labelled as just thickened cream, however I am quite sure heavy whipping cream works as well.
Wow!!You did a fantastic job!! Goodness! I wish I had the skills to do that.
Love the apron! And love the Max update! And OMG LINDA – you are the baking queen! This looks too good to eat, almost
Well done!
.-= Betty @ The Hungry Girl´s last blog ..Anzac Biscuits =-.
In George’s words – absolutely rock and roll! I want to stick my finger into the overflowing caramel
And I like the update on Max – he’s so adorable.
.-= foodwink´s last blog ..Eveleigh Farmers’ Market and Finders Keepers =-.
Thanks so much ! I have been wanted this recipe since saw in masterchef (but in the masterchef magazine don’t have it and in masterchef website don’t have photo..hahaha)… Well done !
.-= ๋Ja´s last blog ..Four Ate Five =-.
I was just looking at the Masterchef website and saw this. I kinda had an itch that you would make it, after the Aria Chocolate Tart. It looks fantastic
Nice apron!
Glucose is very similar to corn syrup. I think you can make this dessert using corn syrup. You must try it, tastes sooo good =D
wow, looks great!!! When I saw it on masterchef I thought to myself I wish I could try that!! Looks like you've done a great job!!
I am very impressed. I love it, it have printed the recipe the other day and have it waiting to be cooked, if I can drum up the courage.
What an achievement! You can bake! BOWS
.-= penny aka jeroxie´s last blog ..Delicious Vietnam – Smoked duck rice paper roll =-.
this is so impressive
Wow, that's a pretty insane dessert! Will have to try it sometime. Great job on making it
Where did you get the plastic for the tempered chocolate from?